Butternut squash with orange and almond soup

  • Prep time
  • Cook time
  • Difficulty medium
  • Serves 4-6
Butternut squash with orange and almond soup

Ingredients

  • 1 x butternut squash,cut through the centre then peeled with sharp knife and seeds removed
  • 1 x small sweet potato ,peeled and diced
  • 1 x onion diced
  • 4 x garlic cloves
  • 75grams unsalted butter
  • Zest of 1 orange
  • 1tsp mixed spice
  • pinch saffron (optional)
  • Salt and pepper to taste
  • 300ml light vegetable broth
  • 200grams crème fraiche
  • 6 x sage leaves
  • Toasted flaked almonds to garnish

A wonderful cold winters evening meal for the whole family.

Soften butter - onion ,garlic and spices in a heavy bottomed pan

  1. Add diced squash ,potato and zest then continue to soften with tight fitting lid on low heat for 5/6 minutes
  2. Add stock and cook till tender
  3. Add creme fraiche and sage ,bring back to boil
  4. Blend till smooth
  5. Serve piping hot with toasted almonds and a little extra creme fraiche

Source: My collection - Jeff Baker - J Bakers Bistro Moderne